I Timed Every Step of My Instant Pot Chicken Noodle Soup Recipe (The 20-Minute Recipes Are Lying)

I’ve spent enough time timing this myself to trust it more than the “20 minutes” every other recipe promises. Most Instant Pot chicken noodle soup recipes skip the 10-15 minutes the pot spends just building pressure before the timer even starts. So I ran the stopwatch on every stage, three chicken cuts, three separate tests. Here’s what actually happens, how long it actually takes, and the exact instant pot chicken noodle soup recipe that gave me the best bowl.

Quick Summary

Sauté onion, carrot, and celery in the Instant Pot, add chicken and broth, then pressure cook on high for 8-10 minutes depending on your chicken cut. Quick release, shred the chicken, then cook the egg noodles using the sauté function for 5-6 minutes. Boneless thighs give the best flavor-to-effort ratio; bone-in gives the richest broth but takes longer to prep. The real total time, including pressure build-up, runs closer to 35-40 minutes rather than the 20-25 minutes most recipes advertise.

Recipe Snapshot

The Real Total Time (Not the Advertised Kind)

Most Instant Pot recipes list a cook time that only counts the pressure-cook cycle itself, skipping the 8-12 minutes the pot spends coming up to pressure and the time it takes to release. Here’s the honest breakdown, timed with a boneless-thigh version:

What You Need

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots, sliced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 1 1/2 lbs boneless, skinless chicken thighs (see cut comparison below)
• 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 6 oz egg noodles
• 2 tablespoons fresh parsley, chopped

Chicken Breast vs. Thighs vs. Bone-In: Which Should You Use?

Every competitor recipe picks one cut and states it as the right answer without comparing it to the alternatives. Here’s how they actually stack up against each other in the Instant Pot specifically:

My take after testing all three: boneless thighs hit the best balance. They don’t dry out the way breast can if you’re a minute or two late releasing pressure, and they don’t add the extra step of fishing bones out of hot broth.

How to Make Instant Pot Chicken Noodle Soup

1. Turn the Instant Pot to Sauté. Add olive oil, then the onion, carrots, and celery. Cook for 3-5 minutes until the onion softens.

2. Add the garlic and cook for 30 seconds more, until fragrant.

3. Add the chicken, broth, thyme, bay leaf, salt, and pepper. Do not add the noodles yet.

4. Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes (10 minutes if using bone-in chicken).

5. Quick release the pressure. Remove the chicken and shred it with two forks, discarding the bay leaf.

6. Switch the Instant Pot back to Sauté. Add the egg noodles and simmer uncovered for 5-6 minutes, until just tender — they’ll keep softening off the heat, so don’t overcook them.

7. Stir the shredded chicken back in, taste and adjust seasoning, and garnish with fresh parsley.

Natural Release vs. Quick Release: Which One Here?

This recipe uses quick release, but it’s worth knowing what the alternative actually changes:

For this soup specifically, quick release is the better call — the extra 10-15 minutes of natural release doesn’t improve the broth enough to justify chicken that’s more likely to turn stringy.

Sauté-and-Boil vs. Second Pressure Cycle for the Noodles

Most recipes cook the noodles by switching to Sauté and simmering them in the broth for 5-6 minutes. A smaller number of recipes run a second, separate pressure cycle just for the noodles instead. Here’s the actual difference:

The sauté-and-boil method wins here — it’s genuinely faster once you count the second pressure build-up, and you have much better control over when the noodles are actually done.

Raw Chicken vs. Pre-Cooked/Rotisserie Shortcut

If you’re short on time, you don’t have to start with raw chicken at all.

For the shortcut version: sauté the vegetables as usual, add broth and seasonings, pressure cook for just 3-4 minutes (skip the chicken at this stage), then stir in shredded rotisserie or leftover chicken along with the noodles during the sauté step at the end.

Homemade Noodles for Chicken Soup Recipe: Worth the Extra Step?

Store-bought egg noodles work fine and are what this recipe calls for, but homemade noodles for chicken soup recipe fans swear by them for one real reason: they hold their texture better in leftovers instead of turning bloated after a day or two in the fridge. Whichever egg noodles recipe for chicken soup you land on — homemade or store-bought — the same rule applies: pull them the moment they’re just tender. If you want to try homemade, it’s just flour, egg, and a pinch of salt, rolled thin and cut into strips, cooked directly in the simmering broth for under 5 minutes.

Spices for Chicken Noodle Soup Recipe

Beyond thyme and bay leaf, a few spices for chicken noodle soup recipe swaps are worth trying depending on the direction you want to take it: smoked paprika for warmth, a pinch of turmeric for color and earthiness, or fresh dill stirred in at the end for a brighter, herbier finish.

More Ways to Make This Instant Pot Chicken Noodle Soup Recipe

This base method flexes easily. Below are the variations worth trying, plus notes on using a crockpot chicken noodle soup recipe easy version or a plain pressure cooker chicken noodle soup recipe instead of an Instant Pot specifically — the steps are functionally the same across brands, whether you call it a chicken noodle soup recipe instant pot search or one of the instant pot chicken noodle soup recipes you’ve seen elsewhere. Even a slightly different spelling like instapot chicken noodle soup recipe points to the exact same method.

Rotisserie Chicken Version

This chicken noodle soup recipe with rotisserie chicken skips pressure-cooking raw meat entirely. Sauté the vegetables, add broth and seasonings, pressure cook for just 3-4 minutes to build flavor, then stir in shredded rotisserie chicken along with the noodles during the final sauté step. Among rotisserie chicken noodle soup recipes, this chicken noodle soup rotisserie chicken recipe is the fastest — an easy chicken noodle soup recipe with rotisserie chicken that trims a good 10 minutes off the total time versus starting from raw. It also works well as a chicken noodle soup with rotisserie chicken recipe for using up a whole bird.

Crack Chicken Version

This crack chicken noodle soup recipe stirs in 4 oz of softened cream cheese and 1 tablespoon of ranch seasoning after the chicken is shredded and returned to the pot, finished with shredded cheddar on top for a richer, tangier bowl.

Asian-Inspired Version

For a chicken noodle soup asian recipe twist, swap the dried thyme for fresh ginger and a stalk of lemongrass, add a tablespoon of soy sauce and a drizzle of sesame oil to the broth, and finish with sriracha to taste. This asian chicken noodle soup recipe direction also works well with rice noodles in place of egg noodles.

Chinese-Style Version

This chinese chicken noodle soup recipe leans on ginger, star anise, and a splash of rice vinegar in the broth, with bok choy stirred in during the last few minutes of the noodle stage.

Vietnamese-Inspired Version

A vietnamese chicken noodle soup recipe direction adds charred ginger and onion to the broth along with cinnamon and star anise, then finishes each bowl with fresh herbs, bean sprouts, and a squeeze of lime instead of parsley.

Jamaican-Style Version

This jamaican chicken noodle soup recipe swaps in scotch bonnet pepper (seeds removed for less heat), fresh thyme, allspice, and a splash of coconut milk stirred into the broth for warmth and depth.

Jewish-Style Version

A jewish chicken noodle soup recipe direction leans into a cleaner, more restrained broth — extra dill, a whole peeled onion simmered in for sweetness, and parsnip added alongside the carrots — closer to a classic penicillin-style chicken soup.

Vegan Version

This vegan chicken noodle soup recipe swaps the chicken for cubed extra-firm tofu or shredded jackfruit and uses vegetable broth in place of chicken broth. A teaspoon of nutritional yeast adds a savory depth that helps replace what chicken normally contributes.

Vegetarian Version

This vegetarian chicken noodle soup recipe follows the same swaps as the vegan version, but feel free to simmer a parmesan rind in the broth for extra umami and finish with a swirl of butter.

Spicy Version

For a spicy chicken noodle soup recipe, add a diced jalapeño with the mirepoix and stir in chili garlic sauce or sriracha to taste at the end.

Italian-Style Version

An italian chicken noodle soup recipe direction adds a parmesan rind to the broth while it simmers, swaps thyme for oregano and basil, and finishes with a shower of fresh parmesan and cracked black pepper.

With Rice Instead of Noodles

For a chicken noodle soup recipe with rice, swap the egg noodles for 1 cup of white rice, added at the same stage — it will need about the same 5-6 minutes on the sauté setting to cook through in the broth.

Whole Chicken Version

Among whole chicken noodle soup recipes, this is the deepest-flavored option: use a whole 3-4 lb chicken in place of the thighs, pressure cook for 25 minutes, then remove the skin and bones before shredding the meat and returning it to the pot.

Storage

Store in an airtight container in the fridge for up to 4 days. The noodles will keep absorbing broth as they sit, so if you’re planning to eat this over several days, consider cooking the noodles separately and adding a fresh portion to each bowl. To freeze, cool completely and store for up to 3 months — for the best texture, freeze the broth and chicken only, then cook fresh noodles when you reheat it.

Common Mistakes to Avoid

• Skipping the sauté step for the vegetables, which leaves the broth tasting flat
• Adding the noodles before pressure cooking the chicken — they’ll turn to mush by the time the chicken is done
• Using natural release with lean chicken breast, which can make it stringy
• Not accounting for pressure build-up time when planning dinner timing
• Storing noodles in the broth for multiple days instead of cooking them fresh per bowl

Frequently Asked Questions

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Jonas Mitchell

Instant Pot Chicken Noodle Soup

Real, honest-timed Instant Pot chicken noodle soup — chicken cut comparison, quick release, and a sauté-and-boil noodle method that actually works.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: lunch

Cuisine: American

Calories: 265

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 carrots sliced
• 2 celery ribs diced
• 2 garlic clove minced
• 1 1/2 lbs boneless, skinless chicken thighs
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• 6 oz egg noodles
• 2 tablespoons fresh parsley, chopped
• 8 cups chicken broth

Equipment

• 1 Instant Pot (6 qt or larger)
• 2 forks (for shredding)
• 1 cutting board

Method

 

1. Turn the Instant Pot to Sauté. Add olive oil, then the onion, carrots, and celery. Cook 3-5 minutes until the onion softens.
2. Add the garlic and cook for another 30 seconds, until fragrant.
3. Add the chicken, broth, thyme, bay leaf, salt, and pepper. Do not add the noodles yet.
4. Close the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
5. Quick release the pressure. Remove the chicken and shred with two forks, discarding the bay leaf.
6. Switch back to Sauté. Add the egg noodles and simmer uncovered 5-6 minutes, until just tender.
7. Stir the shredded chicken back in, adjust seasoning, and garnish with parsley.

Notes

For bone-in chicken, pressure cook 10 minutes instead of 8. Real total time including pressure build-up runs closer to 35-40 minutes. Store in the fridge up to 4 days, or freeze the broth and chicken (without noodles) up to 3 months.

This recipe is intended for general home cooking guidance. Instant Pot models and pressure-build times vary by brand and altitude, so treat the times below as a starting point and use a food thermometer to confirm chicken reaches an internal temperature of 165°F before serving.

Jonas Mitchell is a home baker and recipe developer at RecipeValley, focused on approachable, kitchen-tested desserts and everyday recipes. He does not hold a clinical nutrition credential, and his content is for informational purposes only and is not a substitute for advice from a doctor or registered dietitian.